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Junior's Classic Potato Salad




Source of Recipe


Buddy Cookbook


List of Ingredients




2 eggs
1 1/2 to 2 pounds red new potatoes, rinsed
1 tablespoon rice vinegar
1/4 teaspoon salt & white pepper
3 green onions, thinly sliced
1/2 cup celery, small dice
1/3 cup sweet pickles, small dice
1/2 cup mayonnaise
1 tablespoon yellow mustard
2 teaspoons sweet pickle juice
paprika
fresh parsley sprigs



Recipe



Place the eggs in a saucepan. Cover with 1 inch of water. Bring the water to a boil over high heat. When it comes to a boil, remove the pan from the heat and cover. Let the eggs stand in the hot water for 10 minutes. Remove the eggs and place in a bowl of ice water for about 5 minutes to cool. Peel the eggs, chop and set aside.

Rinse the potatoes well. Steam them in their skins until tender, but firm. When cool enough to handle, remove the skins and cut the potatoes into cubes. Place them in a large bowl and toss with the rice vinegar, salt and white pepper. Add the chopped eggs, green onion, celery and pickles. Toss gently to combine.

In a small bowl, combine the mayonnaise, mustard and pickle juice. Gradually fold the mayonnaise mixture into the potato salad, using as much as desired. Garnish the potato salad with a sprinkle of paprika and parsley sprigs. Serve immediately, or cover and refrigerate until ready to serve. Serves 6 to 8.